Sour In The Rye - The Bruery
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Ratings: 1,713 | Reviews: 238 | Display Reviews Only:
Reviews by spoony:
4.09/5 rDev -4.7%
look: 4.25 | smell: 4 | taste: 4 | feel: 4.25 | overall: 4.25
From a 750 ml (date is blurred, but it is something in 2012) into a tulip.
A-The brew is an interesting orange-copper-rust color. It is fairly murky, with visible carbonation that supports a tall two finger head of tan foam. The foam recedes to a cap, but never disappears completely.
S-I smell tartness right away, as well as some lactic, oaky funk. Fruits include sour apples, some citrus, and lots of sour grape. A little bit of cereal grain in there.
T-Taste is also quite tart and a bit vinous and oaky. There is the same mixture of fruit on the tongue as in the nose, but I get just a touch of rye-like spice at the end that I did not pick up on the nose. Tastes are mostly integrated and layer well with one another.
M-The feel is medium bodied with a prickly, sort-of assertive carbonation. Pairs well with the flavors.
O-This is another enjoyable Bruery sour beer. It is not as complex or impressive as Oude Tart, but it provides a nice punch of sour with a reasonably complex and integrated flavor. I also find it to be a good looking beer. I don't know if it is worth $22, but I would drink this again for the right price.
Serving type: bottle
03-16-2013 21:01:13 | More by spoony
More User Reviews:
4.33/5 rDev +0.9%
look: 4.25 | smell: 4.5 | taste: 4.25 | feel: 4.5 | overall: 4.25
Bottled on November 1st, 2013 - Served at 45 degrees F in Bruery tulip glass.
A - Cloudy red/orange body with ~1.5" off white head.
S - Very sour, cherries, white wine
T - Tart cherries, grapes, slight oak & rye - sweet finish.
M - Champagne bubbles - lots of tingle
O - Good sour, but not my favorite from the Bruery. I think I should have kept this in the cellar a bit longer to let the tartness mellow and the other flavors develop. Prost!
Serving type: bottle
07-06-2014 20:51:57 | More by Bowers-Brew
Sour In The Rye from The Bruery
95 out of 100 based on 1,713 ratings.